Almond and Orange Cardamom Cake
Chopped almonds and orange flesh give texture to a vanilla yoghurt cake with cardamom. The batter is spread in a shallow tin and rested after baking before four generous portions are cut.
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Almond and Peach Cocoa Mini Cakes
Almonds, peach and peeled orange flesh are folded through a cocoa batter. The dark mixture bakes in small square moulds; check its centre rather than relying on golden edges.
Artichoke and Potato Sauce with Garlic
Boiled artichoke hearts are blended with fresh parsley, raw garlic and red wine vinegar. Separately hand-mashed potato is folded through to thicken the green sauce without becoming gluey in the blender.
Artichoke and Rice Pita Bites
Mashed artichoke and ricotta bind saffron rice, roasted potato, finely diced radish and capers. Serve on crisp pita triangles.
Artichoke and Sausage Soup with Squid
Artichoke, pork sausage and squid simmer with onion and saffron until tender. Lemon wedges accompany the soup.
Charred Artichoke and Cannellini Beans
Charred artichoke hearts and warm cannellini beans are combined with quickly cooked squid, saffron and paprika. Serve with natural yogurt and baguette toasts.
Charred Spinach and Artichoke with Paprika
Pan-charred spinach, artichoke hearts and prawns are combined with softened red onion, garlic and paprika. Serve on baguette toasts spread with natural yogurt.
Cherry, Pear and Oat Cake Bites
Golden oat and almond cake squares with pitted cherries, diced pear and vanilla. Makes sixteen bites, two per serving.
Chickpea Pita Pockets with Reduced Sherry
Chickpeas and sweet red pepper are sautéed with paprika, then coated in a concentrated dry-sherry reduction. Tuck the warm filling into toasted pita pockets with tomato and natural yogurt.
Chickpea and Tomato Toasts with Saffron
Chickpeas and partly mashed cannellini beans are folded with ricotta, saffron, tomato and capers. Serve the topping on small crisp toasts.
Chocolate, Almond and Pistachio Brownie Bites
Rich chocolate squares with almonds and pistachios, a set fudgy crumb and a thin baked crust. Makes sixteen small bites.
Chocolate, Fig and Coffee Oat Bites
Dark chocolate cake squares with tender figs, fine oats, almonds and a measured coffee infusion. Makes sixteen small bites.
Cod and Squid Toast Bites
Cod is cooked with saffron and paprika, then combined with quickly cooked squid, wilted spinach and diced radish. Serve the topping on crisp toast squares.
Cod, Rice and Chickpea Soup
Cod, rice and chickpeas simmer with garlic and onion. Lemon wedges are served alongside after a brief rest.
Fig and Peach Honey Mini Cakes
Fresh fig and peach dice are folded into small honey-and-vanilla cakes. The egg-rich mixture has no added raising agent and is baked in shallow round wells before cooling.
Fig and Pear Cinnamon Cake
Fresh figs and pear dominate a low cinnamon-and-vanilla bake. Both fruits are cut into fine dice; the small amount of batter between them must be set before the dessert rests in its tin.
Orange and Almond Cake with Mint
Orange flesh, almonds and sliced mint are baked in a small milk cake. The almonds are chopped finely, and the moist batter is allowed to settle before eight portions are served.
Pan-Charred Prawns and Spinach with Capers
Pan-cooked prawns and wilted spinach are combined with cannellini beans and red onion softened with reduced sherry. Serve over yogurt with capers and baked filo crisps.
Pear and Peach Cobbler with Lime Yogurt
Juicy pear and peach beneath a golden, tender cobbler topping, served with cool lime yogurt. Makes six spooned portions.
Potato and Artichoke Sauce with Sherry
Cooked artichoke hearts are blended with dry sherry, lemon juice and paprika, then folded into hand-mashed boiled potato. The sherry is added uncooked, giving this smooth sauce a direct wine flavour.
Potato and Artichoke Soup with Cannellini Beans
Potato, artichoke and celery simmer with onion and sherry. Cannellini beans and capers are added before serving.
Prawn and Sausage Soup
Pork sausage and chickpeas simmer with onion and garlic. Prawns and capers are added near the end before the soup rests briefly.
Prawns and Cannellini Beans with Potato
Prawns and cannellini beans join tender potato cooked with onion and garlic. Couscous and parsley are folded in, with lemon served alongside.
Red Pepper and Sausage Toasts
Fresh pork sausage is cooked with red pepper, garlic and paprika, then combined with diced tomato and feta. Spoon the topping onto small crisp toasts just before serving.